Chestnut Millefeuilles

The Chestnut Millefeuilles Recipe Sure to impress, this dessert is actually quite easy to make and can be prepared up to 6 hours ahead and chilled.

1 1⁄2 cups milk
4 large egg yolks
1⁄4 cup sugar
3 tbsp all-purpose flour, sifted
2 tbsp dark rum
1 lb 5oz (600g) all-butter puff pastry, store-bought
1 cup heavy cream
1 lb 2oz (500g) marrons glac├ęs (candied chestnuts), crumbled
1⁄3 cup confectioner’s sugar, plus extra if needed

1 Heat the milk in a pan over medium heat until it just comes to a boil. Take off heat.

2 Whisk the egg yolks and sugar for 2–3 minutes until thick. Whisk in the flour.

3 Gradually whisk the milk into the egg mixture until smooth. Return to a clean pan.

4 Bring to a boil, whisking, until thickened. Reduce heat to low and whisk for 2 minutes.

5 If lumps form in the pastry cream, remove from the heat and whisk until smooth again.

6 Let cool, then stir in rum. Transfer to a bowl, cover with plastic wrap, and chill for 1 hour.

7 Preheat the oven to 400°F (200°C). Sprinkle a baking sheet evenly with cold water.

8 Roll out the pastry to a rectangle a little larger than the baking sheet, about 1⁄8in (3mm) thick.

9 Roll the dough around a rolling pin. Unroll it onto the baking sheet. Let the edges overhang.

10 Press the dough down lightly on the baking sheet, then chill for about 15 minutes.

11 Prick the dough all over with a fork. Cover with parchment paper. Set a wire rack on top.

12 Bake for 15–20 minutes. Remove from the oven, grip the sheet and rack, invert the pastry.

13 Slide the baking sheet back under the pastry and bake for another 10 minutes.

14 Remove from the oven and carefully slide the pastry onto a cutting board.

15 While still warm, trim around the edges with a large, sharp knife to neaten.

16 Cut the trimmed sheet lengthwise into 3 equal strips. Allow to cool.

17 Pour the cream into a bowl and whip until fairly firm.

18 Using a large metal spoon, fold the whipped cream into the chilled pastry cream.

19 With a palette knife, spread half the cream mixture evenly over one pastry strip.

20 Sprinkle with half the chestnuts. Repeat to make 2 layers and top with the last strip.

21 Sift over confectioner’s sugar and divide into portions with a serrated knife.

Chestnut Millefeuilles
Chestnut Millefeuilles Recipe
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